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Blackberry Chessecake

A great blackberry cheesecake to share with friends or eat by yourself (like we did haha). Use fresh berries or frozen, this dish will not disappoint!
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12
Calories 334 kcal

Ingredients
  

Crust

  • 18 Graham Crackers
  • 10 Tbsp Butter

Filling

  • 2 8oz Cream Cheese
  • 2/3 Cup Sugar
  • 2 Egg
  • 6 Tbsp Sour Cream
  • 4 Tbsp Lemon Juice
  • 2 Tsp Grated Lemon Peel
  • 2 Tbsp Vanilla Extract

Topping

  • 4 Cups Blackberries
  • 1 Cup Sugar
  • 1 Tbsp Cornstarch

Instructions
 

Crust

  • Preheat oven to 350. Place graham crackers in a ziploc bag and use a rolling pin or mallet to crush.
  • Melt butter and combine with the crushed graham crackers. Press into a 15 X 10 baking pan. Cook in the oven for 10 minutes and set aside to cool. For easy removal, line the pan with aluminum foil first.

Filling

  • Mix together cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
  • Bake cheesecake at 350 until slightly puffed and set in center, about 40 minutes; cool completely in pan on rack. Chill cheesecake until cold, about 2 hours.

Topping

  • Add the blackberries, sugar and 1/4 cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken, about 4 to 5 minutes. (Mine was a little too thin, so make sure yours is thickened!)
  • Add cornstarch to the berries and boil for another minute. Let berries cool completely, then spread over cheesecake. Let chill in fridge until completely cold and enjoy!